Ingredients:

  • 2 (10-ounce) packages frozen chopped spinach (560 g), thawed and thoroughly squeezed dry
  • 14 oz block Feta cheese (400 g), crumbled
  • 1 medium onion (150 g), finely diced
  • 1/2 cup leek (white and light green parts only, 60 g), sliced thin and rinsed well
  • 1/2 cup loosely packed fresh dill (15 g), finely chopped
  • 1/4 cup loosely packed fresh parsley (flat-leaf, 7 g), finely chopped
  • 1 tbsp fresh mint (3 g), finely chopped (optional)
  • 2 large eggs, lightly beaten
  • 2 tbsp olive oil (for sautéing)
  • 1/2 tsp ground black pepper
  • Pinch freshly grated nutmeg
  • 1 lb package phyllo dough (approx. 20-24 sheets), thawed overnight
  • 1 cup unsalted butter (225 g), melted
  • 2 tbsp olive oil (for brushing)

Instructions:

  1. Prepare the Spinach: Thaw the frozen spinach completely. Transfer the spinach to a cheesecloth or clean tea towel and squeeze vigorously to remove all excess water until the spinach is very dry. This is critical to prevent a soggy bottom.
  2. Build the Flavour Base: Heat 2 tbsp olive oil in a skillet over medium heat. Sauté the diced onion and leeks until softened and translucent (about 5–7 minutes). Season lightly with salt and pepper. Remove the skillet from the heat and allow the mixture to cool slightly.
  3. Mix the Filling: In a large mixing bowl, combine the dry, squeezed spinach, crumbled feta cheese, sautéed aromatics (onion/leek), fresh dill, parsley, and mint. Add the two lightly beaten eggs and the pinch of nutmeg. Mix thoroughly until the ingredients are evenly distributed. Taste and adjust seasoning (feta is salty, so usually little additional salt is needed).
  4. Prepare the Phyllo and Pan: Preheat oven to 350°F (175°C). Melt the butter and mix it with the 2 tablespoons of olive oil for brushing. Unroll the thawed phyllo sheets and immediately cover them with a damp tea towel to keep them pliable. Lightly brush the bottom and sides of the 9x13 inch baking dish with the butter/oil mixture.
  5. Assemble the Bottom Layers: Place one sheet of phyllo into the dish, allowing it to overhang slightly. Brush the entire sheet generously with the butter/oil mixture. Repeat this process, layering and brushing, until you have used 12 sheets of phyllo for the bottom crust. Ensure the sides are well-coated.
  6. Add the Filling and Top Layers: Spread the spinach and feta filling evenly over the top phyllo sheet, ensuring the filling is flat and goes right to the edges. Place the 13th sheet of phyllo over the filling and brush it with butter. Continue layering and brushing the remaining 8–10 phyllo sheets for the top crust, making sure to brush the final top layer very generously.
  7. Score and Bake: Using a very sharp knife, score the top crust into 12 even pieces (do not cut all the way through the bottom layers). Bake for 45–55 minutes, or until the top is a deep, uniform golden brown and shatteringly crisp. Remove from the oven and allow to rest for at least 15 minutes before cutting completely through the scored lines and serving.